New England Fish Chowder
YIELD: 10,990 grams/12 Quarts
| Ingredients | Amount |
|---|---|
| Good Catch® Plant-Based Tuna Flake, (1 full saddlebag) | 1133 grams |
| For the Potato Cream: | |
| Russet potatoes, medium dice | 1250 grams |
| Full-fat oat milk | 5670 grams |
| Fine sea salt | 30 grams |
| Sachet: | |
| Dried bay leaves | 6 grams |
| Whole black peppercorns | 20 grams |
| Fresh thyme | 15 grams |
| For the Soup Base: | |
| Plant-based butter | 500 grams |
| Yellow onion, medium dice | 675 grams |
| Minced garlic | 45 grams |
| Celery seed | 10 grams |
| Fine sea salt | 20 grams |
| Celery, medium dice | 550 grams |
| Plant-based bacon, medium dice | 300 grams |
| Russet potatoes, medium dice | 1500 grams |
| Dry vermouth or sherry | 450 grams |
METHOD:
Thaw tuna in the refrigerator overnight.
Start the Potato Cream by placing all the ingredients in a heavy-bottomed, stainless steel stock pot and simmer until the potatoes are just tender.
Remove the sachet and blend Potato Cream in a high-speed blender and strain through a chinois. Reserve hot.
Start the Soup Base in a large stock pot over medium-high heat by sweating onion and garlic in butter.
Add the celery seed, salt and celery and continue to sweat.
Add the bacon, potatoes and vermouth or sherry and simmer until the potatoes are al dente and most of the alcohol has cooked out, about 6 minutes.
Add the Potato Cream to the pot along with the tuna and simmer until the potatoes are just tender.
Serve hot with an optional pat of butter, chives and oyster crackers.